I made this turnip and bread salad as one of many dinner dishes at the nosh, with the wonderful help of age "manuel" greenwood, sam and annette. the recipe is from the sublime Big Flavours of the Hot Sun. I have to say that if I had ONE cookbook above the ordinary this would be it. this book is all about spices, bbq, and lots of other stuff. this is the "masala" in my blog. just brilliant, and I have lots of favorite recipes that i cook and adapt again and again.
Cut a french bread stick into 2 cm (1 inch) cubes - you need about 2 cups. Toss in 1/4 cup virgin olive oil and bake in a moderate oven until golden brown - 15-20 mins.
Boil 3 large turnips until that are just soft - about 10-12 mins. They're going into a salad so you want them a little crunchy (like good potato salad - if there is such a thing!!). Makes about 1 cup.
Make the salad dressing from - 1/2 cup virgin olive oil, 1/4 cup lemon juice, 1/2 cup plain yoghurt, 2 teaspoons minced garlic, salt and pepper. (the recipe adds 1/4 cup chopped fresh mint, but not being a mint fan - apart from choc mint bikkies - I leave it out).
Break up a nice lettuce (romaine, cos, whatever) in a large bowl.
In another bowl, mix 1 diced red onion, 2 diced tomatoes, 1/2 cup fresh parsley (and if you like cucumber - a diced one of those disgusting things. we left it out!)
just before serving, add the turnips, bread, and other veg to the lettuce bowl. Add the salad dressing and mix it all well.
the added extra (which we couldnt get on the day) are the seeds from a large pomegranate. we had one in the back yard of our house in horsham.
it's a stunning and simple salad.